Salmon with Hoisin, Orange and Bok Choy

Ingredients

• Baby Bok Choy

  Melissa's

  3 head or 510g

• Atlantic salmon

  Fish, farmed, raw

  18 oz or 510g

• Orange juice

  3 tbsp or 47g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 ½ medium or 23g

• Hoisin sauce

  Ready-to-serve

  1 ½ tbsp or 24g

• Ginger root

  Raw

  1 ½ tsp or 3g

• Orange zest

  ¾ tsp or 2g

• Salt

  Table

  1 ½ dash or 0.6g

• Coriander seed

  Spices

  ¾ tsp or 1g

• Fresh cilantro

  Coriander leaves, raw

  6 tbsp or 6g

Directions

1. Preheat the oven to 425°F.
2. Cut each head of baby bok choy lengthwise into 6 wedges. Peel and finely grate the ginger and chop the scallions. Crack the coriander seeds.
3. Prepare 12-inch square pieces of foil for each serving. Arrange a bed of bok choy in the center of each and place the salmon fillets on top.
4. In a small bowl, combine the orange juice, scallions, hoisin sauce, ginger, and orange zest.
5. Spoon the mixture over the salmon, dividing it equally. Sprinkle with salt and cracked coriander seeds. Top with cilantro.
6. Fold up the sides of the foil and pinch tightly to seal above the fish and at both ends, enclosing the contents completely. Place the packets on a baking sheet and bake until the fish is just opaque in the center, about 12 to 14 minutes.
7. Transfer the packets to plates and serve.